Ingredients
2 eggs
4 small waxy potatoes
100g green beans, trimmed
1 tablespoon Dijon mustard
1 lemon
50ml Extra Virgin Olive Oil
4 tinned anchovies
100g tomatoes (any kind)
a handful of other veg of your choice
2 tablespoons of black olives
1 tin (responsibly sourced) tuna
75g green salad leaves
Level:
Easy
Serves:
Makes 2 servings
Prep Time:
Cook Time:
15 minutes
22 minutes
Recipe video tutorial
Preparation
Cook the eggs in a pan of boiling water for 8 minutes. Then cool the eggs in a bowl of cold water.
Cook the potatoes in the same pan of water for 10 minutes. Add the green beans and continue to cook for another 5 minutes. Lift the potatoes and green beans from the water and leave to cool.
Meanwhile, make a salad dressing by mixing the Dijon mustard, juice of the lemon and 50ml of Extra Virgin Olive Oil together. Chop the anchovies and mix these into the dressing.
Cut the cooled potatoes into quarters and roughly chop the tomatoes.
In a bowl mix together:
potatoes
green beans
tomatoes
olives
tuna
and half of the dressing
Peel your eggs and cut them in half.
Top the bowl of tuna salad with your halved eggs and drizzle over the remaining dressing.
SERVE!